Housekeeping and Food Service Manager

The Housekeeping Manager/Food Service Manager is responsible for supervising all aspects of housekeeping and food service functions for a 100-room hotel. Responsibilities also include supervising daily continental breakfast, maintaining adequate inventory levels, and adhering to health and safety standards. Maintain guest amenities in public areas by ensuring those areas are properly stocked with supplies. Maintain guest rooms, public areas, parking structure, grounds, food service areas and staff areas in quality condition. Ensure food and service provided to the guests are up to high standard. Major duties include staffing, training, scheduling of short- and long-term cleaning projects, ordering and controlling of housekeeping supplies, equipment and food, providing daily operation of food service with excellent customer service, and assisting the GM in the coordination of building maintenance. Cross train with UCLA hospital EVS department to adhere to regulatory requirements.

You will work within established guidelines related to budgeted hours, cleaning frequency and standards, and food ordering quantities. You will independently prioritize and complete tasks within these guidelines and use sound judgment to resolve routine issues and challenges. This position receives direct supervision from the General Manager, including daily communication and periodic in-progress check-ins. A ServSafe Manager certification is required.

• Experience in housekeeping and food service preferred.

• Experience in the hospitality industry preferred.

• Five (5) years of progressively responsible experience in housekeeping, hospitality operations, environmental services, hotel operations, food service, or a related field.

• Three (3) years of supervisory or management experience with responsibility for staff supervision and scheduling.

• Ability to use computer hardware and software, including Microsoft Word and Excel.

• Ability to operate a property management system.

• Ability to use email and internet-based technology.

• Working knowledge of floor care procedures for both hard floor and carpeted surfaces.

• Working knowledge of proper cleaning and sanitation procedures for public and residential areas.

• Skill in supervising custodial and food service staff, including training, assigning work tasks, and conducting performance evaluations.

• Skill in prioritizing workflow to meet operational needs.

• Working knowledge of supervisory procedures, including payroll, recruitment, and corrective action.

• Skill in monitoring the use of supplies and equipment to control expenses.

• Skill in preparing professional written documents, including performance evaluations, corrective actions, and departmental correspondence.

• Skill in performing mathematical calculations related to payroll, inventory, and budget administration.

• Ability to establish and maintain cooperative working relationships with employees at all levels.

• Skill in interacting diplomatically with the public in a continuous, high-volume setting.

• Ability to effectively perform under conditions of fluctuating workload.

• Knowledge of university procedures, union contracts, applicable legal requirements, and OSHA guidelines.

• Ability to recognize facility maintenance needs and coordinate or direct necessary repairs.

• Ability to stand continuously for up to eight (8) hours.

• Ability to independently lift items weighing up to 50 pounds.

• Ability to perform cleaning tasks in up to 14 guest rooms, bathrooms, and pu